Bombay is full of so-called coastal food restaurants serving inconsistent and commercialised versions of the food of the West Coast and relying on the lure of crabs, lobsters and large prawns. This, however, is the real thing, based on recipes sourced from private homes including Chef Ananda Solomon's own place on the Karnataka-Kerala border. Every single masala is freshly made and authentic and though you can get all the giant prawns and fresh crabs you want, most people go for the subtle flavours of one of India's greatest cuisines.
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